Preheat the oven to 425.
Cut the sweet potatoes into small chunks. Transfer to a cooking sheet and toss with olive oil, salt & pepper. Bake for 15-25 min, until soft.
While the sweet potato is cooking, cut the onion into small pieces. Heat up 1 tbsp olive oil over medium high heat in a large frying pan or pot and add the onion. Cook until the onion is translucent. Add the spinach and cook until it has wilted and is cooked through.
Heat the turkey meatballs according to the instructions on the package. If they are large meatballs, cut them into smaller pieces. If you are using ground turkey, see my instructions in the paragraphs above this recipe card.
When the sweet potatoes are finished baking, add them to the pot.
Crack the eggs into a bowl and whisk them. Add the eggs to the pot and continue to stir while the eggs cook. When the eggs are almost done, add the pesto and stir until everything is evenly distributed. Add most of the cheese, reserving a small handful for the top. Stir the cheese in and cook until the eggs are completely done.
Top everything with the remaining cheese and let the cheese melt completely.
Take the hash off of the heat. Top with cilantro, avocado and greek yogurt.
Any leftovers will last in the fridge for 4-5 days.
